Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Timo Johannes Koch"'
Publikováno v:
Journal of Agricultural and Food Chemistry. 67:5197-5203
Melanoidins are formed in foods during processing through the Maillard reaction between carbohydrates and amino compounds. The aim of this study was to draw conclusions about the formation mechanism and the structure of melanoidins formed at low wate
Publikováno v:
Journal of Agricultural and Food Chemistry. 66:11806-11811
In this study, α-dicarbonyl compounds consisting of a backbone with six carbon atoms resulting from the Maillard reaction of d-fructose with γ-aminobutyric acid were determined. The reaction was carried out under mild reaction conditions at 50 °C
Publikováno v:
Sugar Industry. :581-589
Storage stability of white beet sugar is an important factor determining the sugar quality. Due to color formation during storage the sugar color can exceed the quality criteria of the European council directive 2001/111/EC for white sugar. It is not
Publikováno v:
Green Chemistry. 12:1719
A new reaction concept that allows one to control the substrate selectivity of a catalytic reaction by supercritical fluid extraction is demonstrated for the hydroformylation of long-chain olefins as a prototypical example.